Brown Butter Pumpkin Bread with Salted Maple Glaze

ByDeShawn Ellis
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SPREAD LOVE

Why Make This Recipe

Brown Butter Pumpkin Bread with a Salted Maple Glaze is a delightful treat perfect for the fall season. The warm flavors of pumpkin and spices make it a cozy dessert or snack. The brown butter adds a nice nuttiness, while the salted maple glaze gives a sweet and salty kick. This combination makes it irresistible, and it’s sure to impress your friends and family. Easy to make, this bread is perfect for gatherings or just enjoying at home with a cup of coffee or tea.

How to Make Brown Butter Pumpkin Bread with a Salted Maple Glaze

Ingredients

  • 190 g brown sugar
  • 90 g white sugar
  • 15 oz pumpkin puree
  • 2 large eggs
  • 100 ml whole milk
  • 30 ml brown butter
  • 80 ml neutral oil
  • 1 tbsp vanilla extract
  • 1/4 – 1/2 tsp salt
  • 240 g all-purpose flour
  • 1/2 tsp baking soda
  • 1-2 tsp pumpkin spice
  • 25 g brown butter (for the glaze)
  • 50 g maple syrup
  • 50 g powdered sugar
  • A pinch of salt (for the glaze)
  • A dash of vanilla extract (for the glaze)
  • Milk (for consistency in the glaze)

Directions

  1. Brown Butter and Mix Wet Ingredients: Start by browning 30 ml of butter in a pan and letting it cool. In a large bowl, mix together the brown sugar, white sugar, pumpkin puree, eggs, milk, the cooled brown butter, neutral oil, vanilla, and salt.

  2. Combine with Dry Ingredients: Sift the flour, baking soda, and pumpkin spice over the wet ingredients. Whisk everything together until just combined. Be careful not to overmix.

  3. Bake: Pour the batter into a prepared loaf pan. Bake in an oven heated to 350°F for 40-45 minutes, or until a toothpick inserted in the middle comes out clean.

  4. Prepare Glaze and Pour: While the bread cools for about 15 minutes, prepare the glaze. Whisk together brown butter, maple syrup, powdered sugar, salt, and vanilla. Add a little milk to get the right consistency for drizzling. Pour the glaze over the warm bread.

How to Serve Brown Butter Pumpkin Bread

Brown Butter Pumpkin Bread is best enjoyed warm or at room temperature. You can slice it and serve it on its own, or with a pat of butter for extra richness. This bread pairs well with coffee, tea, or even a scoop of vanilla ice cream for dessert.

How to Store Brown Butter Pumpkin Bread

To store your Brown Butter Pumpkin Bread, let it cool completely. Wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container. It can be kept at room temperature for about 3-4 days, or in the refrigerator for up to a week. For longer storage, you can freeze it for up to 3 months. Just make sure to thaw it overnight in the fridge before serving.

Tips to Make Brown Butter Pumpkin Bread

  • Do Not Overmix: When combining the dry and wet ingredients, stir just until combined to keep the bread moist.
  • Check for Doneness: Ovens can vary in temperature, so check your bread a few minutes early to avoid overbaking.
  • Use Fresh Ingredients: Make sure your baking soda and spices are fresh for the best flavor and rise.

Variation

You can add chocolate chips or walnuts to the batter for extra flavor and texture. Another variation is to substitute the neutral oil with melted coconut oil for a different taste.

FAQs

1. Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly in this recipe. Just make sure it’s 100% pumpkin with no added ingredients.

2. Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour.

3. How do I know when the bread is done baking?
Insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs, the bread is done. If it comes out wet, bake it a few more minutes.

Print
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Brown Butter Pumpkin Bread with Salted Maple Glaze

  • Author: admin
  • Total Time: 60 minutes
  • Yield: 1 loaf 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful fall treat with warm flavors of pumpkin and spices, enhanced by brown butter and a salted maple glaze.

Ingredients

Scale
  • 190 g brown sugar
  • 90 g white sugar
  • 15 oz pumpkin puree
  • 2 large eggs
  • 100 ml whole milk
  • 30 ml brown butter
  • 80 ml neutral oil
  • 1 tbsp vanilla extract
  • 1/4 – 1/2 tsp salt
  • 240 g all-purpose flour
  • 1/2 tsp baking soda
  • 1–2 tsp pumpkin spice
  • 25 g brown butter (for the glaze)
  • 50 g maple syrup
  • 50 g powdered sugar
  • A pinch of salt (for the glaze)
  • A dash of vanilla extract (for the glaze)
  • Milk (for consistency in the glaze)

Instructions

  1. Brown 30 ml of butter in a pan and let it cool.
  2. In a large bowl, mix together the brown sugar, white sugar, pumpkin puree, eggs, milk, the cooled brown butter, neutral oil, vanilla, and salt.
  3. Sift flour, baking soda, and pumpkin spice over the wet ingredients and whisk everything together until just combined.
  4. Pour the batter into a prepared loaf pan and bake in an oven heated to 350°F for 40-45 minutes, or until a toothpick inserted in the middle comes out clean.
  5. While the bread cools for about 15 minutes, prepare the glaze by whisking together brown butter, maple syrup, powdered sugar, salt, and vanilla. Add a little milk to get the right consistency for drizzling.
  6. Pour the glaze over the warm bread.

Notes

Best enjoyed warm or at room temperature. Store in an airtight container for up to a week, or freeze for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 22g
  • Sodium: 180mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 60mg

Keywords: pumpkin bread, fall dessert, brown butter, maple glaze

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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